Baby back and country style ribs????
- Thread starter suziquzie
- Start date
Country Style ribs are not really “ribs”. They’re a Boston Butt (shoulder roast) that has been cut into pieces.
Ribs extend from the backbone all the way down and around the animal to the underside where they are connected together by the sternum and Costal Cartilage.
Baby Back ribs, or Loin Back ribs, are ribs cut from near the backbone. These are located just under the loin and are very tender.
Spare Ribs are what’s left of the rib cage after the top part, the Loin Back ribs, have been cut off. The meat here is flavorful, but not as tender.
http://www.virtualweberbullet.com/ribselect.html
Typically, Loin Back ribs are smoked or grilled. Country Style ribs are braised (and sometimes smoked). Country Style ribs can be tough if cooked too quickly, so braising is usually the preferred method.
They really aren’t very interchangeable.
Ribs extend from the backbone all the way down and around the animal to the underside where they are connected together by the sternum and Costal Cartilage.
Baby Back ribs, or Loin Back ribs, are ribs cut from near the backbone. These are located just under the loin and are very tender.
Spare Ribs are what’s left of the rib cage after the top part, the Loin Back ribs, have been cut off. The meat here is flavorful, but not as tender.
http://www.virtualweberbullet.com/ribselect.html
Typically, Loin Back ribs are smoked or grilled. Country Style ribs are braised (and sometimes smoked). Country Style ribs can be tough if cooked too quickly, so braising is usually the preferred method.
They really aren’t very interchangeable.
Last edited:
suziquzie
New member
http://allrecipes.com/Recipe/Freakn-Good-Ribs/Detail.aspx
would this be ok for country style then, since they are done in the oven in liquid first?
I've made this recipe beofre but with baby backs, DH wants to try country style.
would this be ok for country style then, since they are done in the oven in liquid first?
I've made this recipe beofre but with baby backs, DH wants to try country style.
Yeah, that recipe would work fine with Country Style ribs. The marinade and initial slow cook should tenderize the meat nicely. Recipes like that are exactly how Country Style ribs are typically cooked!
But you’ll want to be careful transferring them to the grill as they may break into pieces (depending on how they have been cut and whether or not a bone is in them…..some don’t have a bone). That recipe sounds pretty good. Let us know how it turns out!
Here is the site where the chart came from and is probably one of the best for finding answers to questions about any meat butchering. I find it helpful for from where the cuts come from as well of some information on how to cook them best.
http://www.askthemeatman.com/
http://www.askthemeatman.com/
chowhound
New member
Here's a good link too, Suzi
http://askabutcher.proboards.com/index.cgi?board=pork&action=display&thread=106
http://askabutcher.proboards.com/index.cgi?board=pork&action=display&thread=106
chowhound
New member
thanks again!
I like to know what to do with my meat.....
It all starts with a good rub....
